Welcome to Wayra

Housed within Sol y Luna’s Wayra ranch and open to the public, our relaxed day into evening eatery was built for three simple purposes: to eat, to drink and to love.

Fantastical murals and sculptures by Federico, our artist often in residence, finish these high, vaulted spaces made homey with local terra cotta tiles and stonework, hand-painted artisanal woodcarvings by Peruvian master Jaime Lievana and commanding wood burning fireplaces in both the Dining Room and Lounge, where four nights each week our world class circus performers put on a spectacle of awe-inspiring acrobatics as a prelude to Chef Nacho Selis’ Andean cuisine honoring the wealth of naturally organic ingredients first harvested here in the bountiful Sacred Valley by the ancient Incas.

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Menu

Like its namesake, the Quechua word meaning ‘wind,’ Wayra offers seasonal dishes that cannot quite be contained by a single cooking style.

At breakfast, lunch and dinner, Chef Nacho’s dishes honor the Andean ingredients grown by local farmers whom we know personally and highlight the rich, varied flavours of the Sacred Valley by cooking with traditional wood burning ovens.

Wine Cellar

Peruvian haute cuisine meets Old and New World wines in our singular wine cellar. Spanish red walls surround the antique dining table for up to fourteen, set with hand-embroidered linens, custom china, formal silverware and an array of roses from our gardens. After horseback riding, exploring Machu Picchu or relaxing by the pool, an evening in this subterranean sanctuary ends the day on the most sophisticated epicurean note, with a bespoke menu of seasonal dishes prepared by Executive Chef Nacho Selis and paired with wines curated by our in-house Sommelier.

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Chef’s Table

Bienvenidos to Chef Nacho’s kitchen, where he leads up to ten guests on this three-course culinary adventure among the aromas, flavors, colors and tastes of Peru, accompanied by Pisco Sours.

As you experience the Sacred Valley through your taste buds, learn about the produce of this fertile basin that has been the region’s breadbasket since the time of the Incas who built the agrarian terraces, called andenes in the Quechua language. These still grown natural ingredients at your table may include white and red corn, quinoa and around 4,000 types of potatoes.

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Pizza Night

We turn our hand-painted, wood-burning ovens on the outdoor terrace over to our guests, who don chef hats and aprons, to knead the dough and prepare pizzas under the guidance of our chef. The plentiful selection of fresh toppings, carnivore and vegetarian alike, ensure each pizza is an utterly customized glutton’s delight.

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PACHAMANCA

For the Incas, this rustic yet highly symbolic dining ritual named for the Quechua words pacha “earth” and manka “pot” represented a celebration of the cycle of life. Digging an earthen oven and cooking food underground pays homage to Pachamama, the Incan fertility goddess.

Surrounded by the glorious Andes Mountains and Sol y Luna’s thriving gardens, we recreate this quintessentially Andean banquet, at lunch or dinner, for up to 8 people. Like our Incan ancestors, we return our food -- lamb, alpaca, pork, chicken and guinea pig along with sweet potatoes, potatoes, green beans, plantains, stuffed peppers, tamales and choclo white corn of the Sacred Valley -- to Mother Earth’s belly before we eat it is as sign of respect.